"Perro Colombiano" Sausage

1. 1

   Combine all ingredients for the salsa in a mixing bowl. De-seed the hot pepper and cut very small, adding more or less for your desired heat level.

2. 2

   Combine pink sauce ingredients and transfer to a squeeze bottle.

3. 3

   Rough chop the chimichurri herbs, green onion, leftover bits of the hot pepper and puree with the lime juice and a spoon of mayo with a hand blender or food processor. Combine with remaining mayo, sour cream, and sugar. Transfer to squeeze bottle.

4. 4

   Cook bacon until crisp and break into bite size pieces. Smash chips inside bag with a meat tenderizer, small pot, or your fist. Don't use a food processor - it might turn into a paste! Dice avocado at the last minute and dress with a squeeze of lime to prevent oxidization.

5. 5

   Carefully cut off bottom 1/8 inch of the bun to create a flat surface. Fill bottom of bun with shredded carrots and cabbage. Cook your sausage - preferably slowly pan-fried or on a grill - and place in bun. Top with salsa, avocado, and bacon pieces. Coat everything with an even layer of crushed chips, and finish off with a criss-cross of mustard, pink sauce, and chimichurri mayo. Delicious!

* Per serving · 4 servings · Values may vary.